Super Easy Sweet Potato & Spinach Quinoa Cakes

Super Easy Sweet Potato & Spinach Quinoa Cakes

These sweet potato and spinach quinoa cakes are a great little recipe that can be whipped as a nutritious lunch or dinner. Quinoa is a classified as a seed and as such is naturally gluten free. It’s a great source of protein and is in fact a complete protein containing all 9 essential amino acids. It’s also a fantastic source of fibre and minerals potassium, magnesium, zinc and iron. You can easily adapt this recipe to ingredients you have on hand or in season. Sweet potato can be swapped for regular potato or pumpkin, and spinach can be substituted for any other dark leafy greens such a chard, kale or collard greens. You can also change up the spices to your liking. Enjoy these quinoa cakes warm with green side salad, as part of a nourish bowl or simply on their own as a snack. Enjoy!   Sweet Potato & Spinach Quinoa Fritters

 Sweet Potato & Spinach Quinoa Fritters

Sweet Potato & Spinach Quinoa Cakes

Serves: 2
Prep time: 30 minutes  Bake time: 20 to 30 minutes

2 cups cooked quinoa
1 cup (250g) cooked sweet potato, mashed (1 large sweet potato)
3 cups (120g) spinach (approximately 10 leaves)
1 Tbsp chickpea flour
1/4 cup almond meal
1 tsp ground turmeric
1 tsp ground paprika
1 tsp garlic powder
1 tsp onion powder
salt + pepper

Cook the quinoa according to the pack instructions (1 cup uncooked quinoa = 2 cups cooked).

To make the mashed kumara, place whole sweet potato in oven for 1 hour, remove skin and mash. Alternatively, peel sweet potato and chop into pieces. Place in a pan, cover with water and bring to boil. Simmer until kumara pieces are soft, drain and mash.

Prepare the spinach by washing well, then cutting into fine strips.

Preheat oven to 180ºC fan bake.

Combine all the ingredients in a large mixing bowl. Shape into patties and place on a lined oven tray.

Bake patties for 20 to 30 minutes, until patties are heated through and have a nice golden crust.

Serve with a large side salad and your favourite hummus or dressing.

Patties will keep for up to 5 days in a sealed container in the fridge, and can be enjoyed warm or cold.

 

 

Sweet Potato & Spinach Quinoa Fritters
Sweet Potato & Spinach Quinoa Fritters
Kumara Chickpea Cakes with Dukkah Avocado (Vegan, Gluten + Sugar Free)

Kumara Chickpea Cakes with Dukkah Avocado (Vegan, Gluten + Sugar Free)

Sweet Potato Chickpea Cakes with Dukkah Avocado

 

Inspired By Our Local Deli

The inspiration for these Kumara Chickpea Cakes with Dukkah Crusted Avocado came from the same local deli that inspired me to recreate their amazing Moroccan Carrot & Kale Salad with Preserved Lemon & Sumac Dressing.

As well as amazing salads, the deli makes a variety of pies, pastries and hash cakes, and their vegan sweet potato and chickpea hash cake is SO good I’m guilty of popping in just to see if they have them.

 

What’s So Good About These Kumara Chickpea Cakes?

These are not your average hash cakes.

For starters, they’re made with kumara (sweet potato) instead of regular potatoes, and kumara have so many amazing health benefits that you can read more about below.

These hash cakes are also contain a rainbow of vegetables such as roasted red and brown onion, garlic, spinach, kumara, and of course, chickpeas!

Whether it’s the combination of roasted vegetables and chickpeas, the dukkah crusted avocado on top, or the spoonful of home made sweet chutney in the between they’re the best hash cakes I’ve ever eaten! And they inspired me to recreate my own version to share with you.

 

Benefits of Kumara (Sweet Potato)

Sweet potatoes have been applauded for their nutritional benefits for years and it’s easy to see why. They’re very high in beta-carotene which converts to vitamin A in the body. Vitamin A is a powerful antioxidant important for maintaining eye sight, as well as anti-ageing and disease prevention. Beta-carotene also gives orange sweet potatoes their colour.

These humble root vegetables are also a great source of vitamin C (another powerful antioxidant), vitamins B3, B5 and B6, and minerals manganese, magnesium, potassium and copper.

Despite their sweet flavour, sweet potatoes rate low on the glycemic scale due to their high fibre content which slows the absorption of any sugars present.

 

Sweet Potato Chickpea Cakes with Dukkah Avocado

 

More Sweet Potato Recipes

Sweet potato is such a versatile vegetable that’s easily used in savoury or sweet recipes.

For example, this Maple Roasted Kumara and Spinach Salad with Fresh Ginger and Seeds is an easy throw together salad that really packs a flavour punch and never fails to get compliments when I take it to gatherings.

These Spiced Sweet Potato Pancakes use the natural sweetness of sweet potatoes so that no added sugar is required. They make a great breakfast option if you’re on a sugar free diet or participating in my 10 Day Sugar Cleanse program.

If you like rich and decadent, these Sweet Potato Chocolate Brownies definitely fit the bill. They’re super dense and fudgey with a rich chocolate flavour thanks to a full cup of raw cacao powder. Or for a completely sugar free treat try this Sweet Potato Chocolate Mousse that will satisfy chocolate cravings without leaving you on a sugar high.

 

Benefits of Chickpeas

Chickpeas (also called garbanzo beans) are a great source of plant based protein, complex carbohydrates and fibre.

Fibre is essential for digestive health, and because it leaves you feeling full for longer (as does protein), it can help curb cravings and prevent over eating.

Complex carbohydrates are the ideal type of fuel for your body because they’re slow burning which means no unwanted blood sugar spikes and a sustained fuel source over a longer period.

Chickpeas are also high in betacarotene, vitamin A and zinc, which are beneficial for eyes and skin. They’re a fantastic plant based source of calcium, magnesium, vitamin K and manganese, which are all important for bone and cartilage health.

 

Chickpea Recipes To Try

One of my all time favourite ways to cook chickpeas (which I do on a weekly basis) is to drain a can of chickpea, toss with spices and bake them in the oven until crisp. You can then eat them as a snack, sprinkle them over a salad or use them in these 2 hour baked Caramelised Sweet Potatoes with Crispy Chickpeas &  Creamy Cashew Sauce.

Some other great chickpea recipes are these fragrant Chickpea and Spinach Patties which are packed full of spinach, carrot, zucchini and parsley, or these Collard Greens Falafel Wraps which are filled with nutty green chickpea felafel, fresh vegetables and tahini sauce.

 

Sweet Potato Chickpea Cakes with Dukkah Crusted Avocado

 

Dukkah Crusted Avocado

I wish I could say dukkah crusted avocado was my idea, but full credit to whoever invented it because it’s genius. Crunchy, spiced dukkah combines so perfectly with the mellow, creamy flavours of avocado, it really is a match made in heaven.

Of course, the avocado topper is completely optional. But if you have the ingredients on hand it only take a couple of extra minutes and really turns these chickpea cakes into something special.

To serve, top the chickpea cakes with a spoonful of your favourite kraut, kimchi or chutney, a couple of slices of dukkah crusted avocado and fresh greens for the ultimate whole food, plant based meal that’s completely gluten/grain and sugar free.

 

I hope you love these Kumara Chickpea Cakes, and if you make them be sure to leave me a comment down below and tell me what you think!

Enjoy!

 

Kumara Chickpea Cakes with Dukkah Avocado (Vegan, Gluten + Sugar Free)

Makes: 6
Prep time: 30 minutes Cook time: 45 minutes

2 large sweet potato
1 red onion
1 brown onion
4 cloves garlic
2 Tbsp avocado/macadamia/coconut oil
1 bunch of rainbow chard/silverbeet or spinach
2 cans chickpeas (or 2 cups freshly cooked chickpeas)
2 Tbsp curry powder
1/2 tsp cinnamon
pinch nutmeg
pink Himalayan salt & black pepper

Dukkah Crusted Avocado
1 ripe avocado
2 Tbsp dukkah (store bought or homemade)

To Serve
Green leaves (I used beetroot leaves)
Kraut/Kimchi/Chutney (optional)

 

Preheat the oven to 180ºC fan bake. Place the sweet potatoes on a lined oven tray and spike a couple of holes over the top with a sharp knife. Place the tray into the centre of the oven and bake for 1 hour, or until you can easily pierce through the sweet potato with a small knife. 

While the sweet potato are baking, prep the onions and garlic. Peel the onions, chop in half then into thirds. Leave the skin on the garlic but remove excess. Toss the onion and garlic with 1 Tbsp of oil, place on a lined oven tray and bake for 30 minutes, or until the onion has softened and started to caramelise round the edges. You’re also aiming for the garlic to be roasted.

Drain and wash the chickpeas and set aside.

Wash the chard/silverbeet/spinach and finely slice. Wash the parsley and coriander and roughly chop.

Combine half the chickpeas, one sweet potato (skin removed), garlic (skin removed), curry powder, salt and pepper in a food processor and blend until it just comes together but is still a bit lumpy.

Scoop the mix into a large mixing bowl and add the remaining ingredients, breaking the second sweet potato into bite sized chunk. Stir well to combine.

Form the mixture into 6 cakes using a round cylinder if you have one, if not just use your hands .

Heat 1 Tbsp of oil in a fry pan and fry the chickpea cakes until the top and bottom turn a golden brown. Transfer to a lined baking sheet and bake for 30 minutes, or until fully heated through.

While the chickpea cakes are cooking make the avocado. Place the dukkah into a small bowl. Remove the skin and stone from the avocado and cut into slices. Dip the slices in the dukkah and toss until full coated.

Serve the chickpea cakes warm, topped with a spoonful of your favourite kraut, kimchi or chutney, a couple of slices of dukkah crusted avocado and fresh greens.

Store any leftover chickpea cakes in a sealed container in the fridge for up to 5 days.

 

Sweet Potato Chickpea Cakes with Dukkah Avocado

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7 Healthy Pumpkin Recipes You Need To Make This Autumn/Fall

7 Healthy Pumpkin Recipes You Need To Make This Autumn/Fall

Photo by Jasmine Coro on Unsplash

 

Today I’m sharing 7 of my favourite, healthy pumpkin recipes with you to keep you inspired this pumpkin season!

Pumpkins are traditionally harvested in Autumn through to early winter. In the U.S. and Canada this coincides with Halloween and Thanksgiving which means pumpkin season is often associated with jack-o-lanterns, pumpkin pie, and all things pumpkin spice!

Here in NZ we have a number of different varieties of pumpkin, many of which are available all year round. But we do tend to eat pumpkins mainly in the colder months which means lots of warming soups, vegetable bakes and pumpkin pie lattes.

Despite finding pumpkins in the vegetable section of the supermarket, these winter squash are in fact classified as a fruit because they contain seeds in their centre. But unlike most common fruits, pumpkins are nowhere near as sweet because they contain barely any fructose at all.

Pumpkins are considered a fibre-rich carbohyrdate made up mostly of water, as such they only contain a minimal amount of protein and fat.

Their nutritional value mainly comes from their high vitamin A content in the form of beta-carotene, a carotenoid that gives them their orange colour. Beta-carotene converts to vitamin A in the body and helps maintain healthy skin and eyes. Beta-carotene is also an important disease preventing antioxidant that aids in the repair of oxidative stress. Pumpkins are also abundant in vitamins C and E, potassium, riboflavin, copper, and manganese.

So without further ado, here are my top 7 pumpkin recipes that you need to make this pumpkin season:

 

Pumpkin & Kumara Soup with Crunchy Cauliflower & Popped Lentils

 

Pumpkin & Kumara Soup with Spiced Cauliflower & Popped Lentils

Starting off this pumpkin recipe round up is this beautifully thick and creamy Pumpkin & Kumara Soup. This soup is full of amazing spices such as turmeric, ginger, cinnamon and garlic, which mean it’s deliciously warming while also providing some powerful anti-inflammatory, calming and restorative qualities.

The secret to the amazing texture of this soup is all in the cooking. By using roasted pumpkin and kumara (sweet potato) you create the perfect base for a super smooth, thick soup. It also means it’s very filling while still very light on the digestion because it’s made simply of blended vegetables.

Oven roasted, crunchy, spiced cauliflower and popped lentil toppings provide a delicious contrast in texture, as well as an element of plant protein to this vegan, grain, and sugar free recipe, which also happens to be 10 Day Sugar Cleanse approved.

 

Pumpkin Pancakes

Caramelised Pumpkin Pancakes

If you’re a pumpkin pie lover then you’ll adore these Pumpkin Pancakes! They have such a lovely soft texture with a sweet caramelised, pumpkin pie flavour. Best of all, you’d never guess they’re sweetened solely with pumpkin!

The secret to their natural caramel flavour is cooking them in coconut oil which gives the pumpkin a caramel-like quality. Add a little ginger and cinnamon to the mix and you have some seriously addictive pumpkin pie pancakes that will fast become a favourite.

I like using butternut squash for this recipe because it has a lovely light flavour and can be much easier to cut than some of the larger varieties of pumpkin. But there really isn’t much difference between a squash and a pumpkin so these pancakes can easily be made with either.

When I created these pumpkin pancakes I wanted a Sugar Cleanse approved recipe, so these pancakes are dairy, grain and sugar free. They’re also perfect for anyone who doesn’t like bananas or can’t eat other kinds of fruit sweetened pancakes.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Roast Pumpkin & Lentil Spinach Salad with a Lemon Chilli Dressing

This was one of the first recipes I created after going completely plant based. Changing my diet inspired me to get more creative in the kitchen, particularly at dinner time, and this Pumpkin and Lentil Salad was the first of my creations that got the thumbs up from my not-so-plant based husband!

This salad combines sweet caramelized pumpkin with nutty brown lentils and a zesty chilli dressing. Best of all, it’s unbelievably easy to whip up! The hardest part is cutting open the pumpkin, from there all you need to do is roast the pumpkin, make the dressing and toss it all together.

You can serve this pumpkin and lentil salad warm or chilled, and it makes the most delicious leftovers. I love prepping a batch at the start of the week so we have lunch/dinner sorted for a couple days, because it’s so great being able to reach into the fridge and find something delicious all ready to eat.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Pumpkin Pie Granola

Pumpkin season definitely can’t go past without a jar full of this wholesome Pumpkin Pie Granola on the breakfast table! A delicious combination of oats, cashews and pecans, combined with pumpkin pie spices, pure maple syrup and golden roasted pumpkin.

Because pumpkin is the main sweetener in this granola it’s a lot lower in sugars than regular granolas, and is naturally packed full of antioxidants, vitamins, minerals and fibre. If you can’t tolerate oats simply swap them for another grain or pseudo grain such as quinoa flakes or buckwheat groats.

Serve this crunchy granola with a dash of milk and dollop of your favourite yogurt, sprinkle it over smoothie bowls or ice cream, or simply eat it by the handful like a trail mix.

 

Pumpkin & Red Lentil Coconut Curry

 

Pumpkin & Red Lentil Coconut Curry

This Pumpkin & Red Lentil Coconut Curry is still one of my go-to, made from scratch weeknight meals. You can whip it up in under 30 minutes and it makes fabulous leftovers for lunch the next day.

It’s completely plant based, gluten/grain, dairy & sugar free, and also just happens to be one of the recipes from the Plant Based Menu in the 10 Day Sugar Cleanse program.

Even though this curry only takes 30 minutes to make, it doesn’t call for any curry paste or store bought sauces. Instead it’s simply a clever combination of fresh vegetables, herbs and spices, and the red lentils make it deliciously thick and creamy while providing a source of plant based protein.

You can adapt this curry to be as spicy or mild as you like with the amount of fresh chillies you add, and likewise, feel free to adapt the vegetables to whatever you have in season or to hand.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Pumpkin Pie Spice Peanut Butter Fudge

A pumpkin recipe roundup wouldn’t be complete without a velvety smooth, no bake fudge recipe!

This moreish Pumpkin Pie Spice Peanut Butter Fudge is packed full of warming pumpkin pie spices with subtle hints of peanut butter, and you’d never guess it’s sweetened solely with pumpkin and rice syrup.

It might just be the easiest fudge you’ll ever make, once you’ve made (or bought) the pumpkin puree, it’s simply a case of combining the remaining ingredients in a blender, pouring it into a tin and then into the fridge to set.

This low sugar fudge recipe is vegan and gluten free, making it the perfect Autumn/Fall treat.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Pumpkin Pie Custard Squares

When the creamy custard filling of a pumpkin pie meets a blondie, this is the result!

A silky smooth custard slice with just a hint of pumpkin spice, it’s hard to believe these treats are sweetened only with pumpkin puree with no additional sweeteners. They’re also gluten and grain free, and vegan.

Find the recipe for these sugar free pumpkin pie custard squares in my Inspired Desserts e-book – Whole Food Sweeteners Edition, which you can download for FREE here.

 

That sums up my round up of the 7 best healthy pumpkin recipes you need to make this Autumn or Fall. I hope you enjoy them and be sure to leave me a comment below and tell me which of these 7 low sugar pumpkin recipes you’ll be making first!

Enjoy!

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Hemp, Flax & Basil Seed Porridge with Roasted Pear & Raspberry (Oat Free)

Hemp, Flax & Basil Seed Porridge with Roasted Pear & Raspberry (Oat Free)

 

A Nostalgic Oat Free Porridge Recipe

Porridge is such a nostalgic breakfast, but not everyone can tolerate oats these days. Which is why I created this Hemp, Flax & Basil Seed Porridge. It’s the perfect recipe for anyone looking for an oat free porridge, that’s gluten/grain and sugar free, and full of plant based goodness.

In wintertime back when we were kids, Dad would always have a big pot of steaming porridge bubbling away on the stove without fail. He’d perfected his recipe over many years to make the smoothest, creamiest porridge around.

I’m sure he wouldn’t mind me sharing his secret with you now, which was to use a hand beater right at the end to whip out any remaining lumps. This would ensure there’d be no complaints of lumpiness or excuses not to finish!

At the table we’d dig our spoons deep into the sugar jar and sprinkle our steaming bowls with a generous amount of brown sugar (so generous I now cringe haha), hoping to score some brown sugar lumps that would slowly melt into the creamy oats. But we didn’t dare add any cold milk to the mix as this would dilute the sweetness, and most importantly ruin the porridge’s sugar melting ability.

 

Soaking Grain Free Porridge

These days eating a gluten and mostly grain free diet means traditional oat porridge is no longer on my menu, but I haven’t let that stop me from enjoying the porridge tradition.

I’ve created a couple of oat free porridges to date including this Buckwheat Basil Seed Porridge with Cardamom & Vanilla and this Activated Nutty Paleo Porridge.

Both these recipes require some preparation by way of a couple of hours of soaking time, followed by rinsing then blending, in order to activate the nuts, seeds and buckwheat and create a creamy porridge consistency.

The aim of activating these nuts and seeds is to make them more easily digestible and the nutrients more readily available. Soaking also softens them and helps to create a lovely thick porridge consistency!

Of course activated nuts and seeds don’t like heat so when using them in a warm porridge recipe it’s best to keep heat to a minimum to ensure you don’t destroy all the freshly activated enzymes.

 

 

The Quickest & Easiest Grain Free Porridge

What I love about this new recipe for Hemp, Flax & Basil Seed porridge is you don’t have to soak it for hours or even overnight if you don’t have time or simply don’t want to! There’s also no rinsing or blending required.

This new oat free porridge recipe doesn’t contain any buckwheat or nuts, which means it doesn’t require a minimum of 2 hours soaking time in order to make them digestible and soft enough to be blended into a porridge.

 

Hydrophilic Seeds Are The Secret

Instead, this porridge is made up of three seeds, two of which (flax and basil) are hydrophilic which means they’re water loving and are able to rapidly absorb a large amount of water in a short time.

This means if you’re short on time or didn’t remember to prep ahead, you can throw this porridge together in 10 minutes and still enjoy a lovely thick, porridge consistency.

If you do have more time or want to reap the maximum benefits of these seeds, then feel free to soak them overnight. This allows the basil and flax seeds to fully absorb all the liquid, their inherent enzymes become fully activated and their phytic acid levels decrease, allowing their nutrients to be more bioavailable.

 

 

Packed With Omega 3 Fatty Acids, Protein & Fibre

Speaking of nutrients, flax, basil and hemp seeds are all considered to be super foods which means they deliver the maximum amount of nutrients with a minimum number of calories.

All three of these seeds are high in omega 3 fatty acids which support heart health, healthy skin, hair, and nails. They’re high in fibre which is essential for healthy digestion and preventing blood sugar spikes, and are a great source of plant based protein.

 

Chew Your Porridge!

You’ll note I’ve specified ground flax seeds in this recipe. This is because in order to reap the maximum benefits of flax seeds they need to be cracked open before you ingest them, otherwise they’ll likely pass straight through you in their whole form!

As soon as flax seeds are ground, however, their fats start to oxidise and they can go rancid in a matter of weeks. So if you’re not grinding them fresh or you buy ready ground, be sure to store them in an airtight container in the fridge and use them as fast as possible.

Likewise with basil and hemp seeds, in order to access their full nutritional value, be sure to chew them properly – or in other words, chew your porridge! This will also get your digestive juices flowing and make the whole process more efficient.

 

 

Porridge Toppings I Love

I like to top my porridge with a warm berry compote made by simply heating fresh or frozen berries with a little water. Berries are naturally very low in sugars so by combining them to this sugar free porridge you’ll create a very healthy, low sugar breakfast.

If you’d like a more substantial fruit topping you could roast some pear or seasonal stone fruit such as peaches or nectarines. To do this simply cut them in half, remove any stones and roast in a preheated oven for around half an hour. Either keep the warm fruit half whole or chop it into bite sized pieces before placing on top of your porridge, then drizzle with pure maple syrup and sprinkle with extra hemp seeds.

Of course, toppings are only limited by your imagination so feel free to mix it up and top with whatever takes your fancy!

 

 

I hope you love this oat free porridge recipe, and if you make it let me know what you think in the comments below.

Enjoy!

Hemp, Flax & Basil Seed Porridge with Roasted Pear & Raspberries (Oat Free)

Serves: 2
Prep time: 10 minutes  Soak time: 10 minutes  Cook time (for fruit): 5 to 30 minutes

1/2 cup plant milk
1/2 cup water
2 Tbsp hemp seeds
2 Tbsp basil (or chia) seeds
2 Tbsp ground flax seeds
1/4 tsp vanilla powder
1/4 tsp cinnamon powder

Topping Suggestions
1 roasted pear
1 cup raspberries
extra hemp seeds
extra plant milk
pure maple syrup drizzle

Heat the milk and water by placing in a small pan set over medium heat until it starts to simmer. Alternatively, use a kettle and milk frother. Add the seeds and spices to the warm liquid and stir to combine.

Leave the porridge mix to stand for 10 minutes (or overnight) until the seeds have swelled and absorbed the liquid. If it starts to look undesirably lumpy, add more warm liquid to get your desired porridge consistency. While the porridge is resting prepare your toppings (see recipes below).

Transfer the porridge to serving bowls and top with roasted pear and warm raspberry compote. Pour a little plant milk round the edges, drizzle with pure maple syrup and sprinkle with hemp seeds.

Any leftovers will keep in a sealed container in the fridge for up to 3 days. This porridge can be enjoyed warm or chilled. To reheat, simply place a serving of the porridge in a small pan with a little liquid and gently heat while stirring until the desired temperature is reached.

Prep Ahead

Mix up a couple of servings of the seeds and spices and store in a jar. Simply heat your liquid and add the porridge mix. You can also make the porridge and leave in the fridge overnight to allow full activated of the seeds.

 

Roasted Pear

Cut 1 pear in half, place on a lined baking tray into the centre of a preheated 170°C oven and bake for 30 to 45 minutes, this will depend on how firm/ripe your pear is to start with. The pear is ready when it’s softened and juices start oozing out.

Quick Raspberry Compote

Place 1 cup of raspberries (fresh or frozen) in a small pan with a little water. Heat gently until the raspberries defrost/soften and come to a simmer. Your compote is then ready to use! Store any leftovers in a sealed container in the fridge for up to 5 days.

 

Raspberry & Lime Buckwheat Pancakes

Raspberry & Lime Buckwheat Pancakes

Apple & Raspberry Buckwheat Pancakes

 

The inspiration for these Raspberry & Lime Buckwheat Pancakes came from a recipe I posted couple of weeks ago for these Apple & Cinnamon Donut Pancakes, which was the first fully vegan pancake recipe I’ve posted on Swoon Food.

I called them donut pancakes becasue they were so thick and fluffy, with an amazing melt-in-your-mouth cake-like texture, they reminded me of cake donuts!

They turned out so well that it got me really excited for all the new flavours of vegan pancakes I could now create.

So for these next vegan pancakes I wanted to create a recipe that didn’t require any egg substitutes such as flax eggs or apple sauce, but with an equally soft and fluffy texture as the apple & cinnamon donut pancakes. Possible? 

 

 

Apple & Raspberry Buckwheat Pancakes

 

I also happened to have to a jar of Raglan Coconut Yoghurt’s raspberry & lime coconut yoghurt in my fridge and with a lime tree laden with new season limes which were just begging to be made into pancakes together!

If you haven’t tried the raspberry and lime combo yet, it’s a must! The zestiness of lime combines with the tanginess of fresh raspberries so well, it’s almost as if they were always meant to be eaten together.

I also added some frozen raspberries to the pancake mix to ensure both flavours really came through. Frozen raspberries do make these pancakes a little trickier to flip, but if you break up the raspberries before mixing them in, they’re less likely to cause the pancakes to stick to the pan.

 

 

Apple & Raspberry Buckwheat Pancakes

 

Serve these raspberry & lime buckwheat pancakes hot with a drizzle of maple syrup, a dollop of your favourite coconut yoghurt and a sprinkling of freeze dried raspberries if you’re feeling fancy.

Most of the time these pancakes barely make it to the plate long enough to add toppings…they’re just too good straight from the pan!

If you do happen to be left with leftovers, these pancakes keep well in the fridge for a couple of days so that’s breakfast and snacks sorted. And if you make a double batch a great tip is to put half in the freezer and your future self will thank you later!

When you make these Raspberry & Lime Buckwheat Pancakes, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

RASPBERRY & LIME BUCKWHEAT PANCAKES

Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes

Dry Ingredients
150g buckwheat flour
50g coconut sugar
10g coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt

Wet Ingredients
120g Raglan raspberry & lime coconut yoghurt (or any fruit flavoured youghurt of your choice)
80g almond butter (or nut/seed butter of your choice)
2 Tbsp coconut oil, melted
150g plant milk
zest & juice of 1 lime
1 cup fresh or frozen raspberries

*extra coconut oil for cooking

Topping Suggestions:
pure maple syrup
Raglan raspberry & lime coconut yoghurt
fresh and/or freeze dried raspberries

To make the pancakes:

Combine all the dry ingredients in a medium bowl and stir well to combine.
Combine all the wet ingredients (except the raspberries) in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
The mix should be quick thick which creates a nice thick pancake. If it’s too thick that it won’t come off a spoon, add a little more milk, or if you prefer flatter pancakes add extra milk accordingly.
Add the raspberries, if using frozen break them up into smaller pieces so they don’t stick to the pan.

To cook the pancakes:

Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan in hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side adding more coconut oil as you need it.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly becasue of the berries.

To serve the pancakes:

Pile the warm pancakes up on a plate, drizzle with pure maple syrup and top with coconut yoghurt, fresh and/or freeze dried raspberries.

 

Apple & Raspberry Buckwheat Pancakes

 

Activated Buckwheat Hemp Seed Bread – Gluten Free Vegan Recipe

Activated Buckwheat Hemp Seed Bread – Gluten Free Vegan Recipe

 Activated Buckwheat Hemp Seed Bread

 

Introducing the new and improved Activated Buckwheat Hemp Seed Bread which is based on my original Activated Buckwheat Seed and Nut Bread, which was originally a grain and sugar free adaptation of Sarah Britton’s Life Changing Loaf of Bread recipe.

This recipe was also inspired by The Midnight Baker’s amazing Buckwheat Freedom Loaf, but my recreation has a much lighter texture that is more like a paleo seed bread.

In some ways this new buckwheat & hemp seed bread is the vegan recipe I was trying to create when I came up with this Hemp, Pumpkin & sunflower Seed Bread. So if you’re after a really light textured bread and don’t mind the inclusion of eggs, be sure to check out that recipe too.

 

Activated Buckwheat Hemp Seed Bread

 

No kneading or proving required

This activated buckwheat & hemp seed bread is untraditional in every sense of the word. To start with it contains no yeast, so there’s no kneading, proving, shaping and so on.

It’s gluten, grain, dairy, sugar, egg and nut free which means almost everyone can eat it!

Best of all, it’s made entirely with whole food, plant based ingredients and is packed with protein and fibre from buckwheat, sunflower seeds, pumpkin seeds, hemp seeds, flaxseeds, basil seeds and psyllium husks.

 

if there’s no yeast, How does this recipe work?

The main ingredient that binds this bread together is psyllium.

When psyllium combines with water the highly absorbent husks form a glue like substance which is very effective at holding ingredients together. It’s also heat resistant which means it can withstand the baking process.

Psyllium is one of natures most absorbent fibres and is very effective at getting the digestion flowing. For this reason it’s often used as a weight loss aid, to alleviate diarrhoea or constipation, and help reduce cholesterol.

The other ingredients that play a part of binding this bread together are flaxseeds and basil seeds. Both these seeds are highly absorbent of water too, however, they don’t withstand the baking process quite as well as psyllium does. Like psyllium, both flax and basil seeds are amazing sources of fibre, and are also fantastic sources of healthy fats aka omega fatty acids.

Activated Buckwheat Hemp Seed Bread

To soak or not to soak

The reason for soaking nuts and seeds before cooking or consuming them is to make them more digestible by removing the inhibitor enzymes on their skins and start the activation process. Different nuts and seeds required different soaking times, and for some the process is more important than others. Buckwheat groats for example, really benefits from soaking because it removes a lot of the mucilaginous substance from their shell which can be an irritant.

For this bread recipe particularly, soaking the buckwheat beforehand also ensure you don’t end up with a rock hard, teeth breaking bread!

In regards to soaking the pumpkin and sunflower seeds in this recipe, the main aim for soaking seeds is to activated them. However, the heat from the baking process in this recipe will deactivate them so the only benefit you’ll get from pre-soaking the seeds is to make them slightly more digestible. For this reason I haven’t specified soaking the seeds in the method below, but it’s entirely up to you if you wish to.

 

The best way to enjoy this bread 

If you can wait, it’s best to let this bread cool completely before slicing. Usually I can’t resist the smell of freshly baked bread and end up slicing the crust off one end, so no judgement here! The bread will still be moist when it comes out of the oven and will firm up on cooling. 

When it’s lovely and fresh this buckwheat bread is delicious by the slice, topped with avocado and a sprinkle of pink salt and freshly ground black pepper. Another great combination is to spread with cashew nut cheese and top with vine tomatoes and a drizzle of balsamic. 

You can also toast this bread and top with your favourite spreads like peanut butter, jam or Vegemite.

Activated buckwheat & hemp seed bread will keep well in a sealed container in the cupboard or fridge for up to 5 days, and any leftover can be sliced up and frozen for up to 3 months.

 

Activated Buckwheat Hemp Seed Bread 

 

If you make this Activated Buckwheat Hemp Seed Bread, I’d love to hear from you!

Let me know in the comments below and be sure to tag your creations #swoonfood on Instagram or facebook.

 

Activated Buckwheat Hemp Seed (Vegan/GF)

Makes: 1 medium loaf tin
Prep time: 15 minutes  Soak time: 2 to 12 hours (optional)  Stand time: 2 hours  Bake time: 1 hour

1 1/2 cups/300g buckwheat groats
1/3 cup/50g sunflower seeds
1/3 cup/75g pumpkin seeds
1/3 cup/60g whole flaxseeds
3 Tbsp hemp seeds
3 Tbsp psyllium husks
2 Tbsp basil seeds (or chia)
1/2 tsp pink Himalayan salt
3 Tbsp coconut oil, melted
1 cup warm filtered water

To soak the buckwheat, place the buckwheat groats in a bowl and cover with filtered water. Leave at room temperature for 2 to 4 hours, then drain and wash well to remove the mucilaginous substance released. If you wish to soak the seeds do the same but leave the sunflower and pumpkin seeds to soak for 4 to 6 hours.

Place the drained buckwheat in a food processor and pulse until it’s roughly chopped up. This helps the bind the bread together and improves the texture.

Transfer the buckweat to a large mixing bowl and add the rest of the dry ingredients. Stir with a large spoon until evenly mixed.

Add the warm water and coconut oil and mix well.

Either use a non stick loaf tin or line a regular loaf tin lined with baking paper. Spoon the mixture into the loaf tin, spread evenly so you have a flat top and press down well. This ensures the loaf will bake evenly.

Leave the loaf to stand for a minimum of 20 minutes to allow the psyllium, flax and basil seeds to absorb the water. You can leave the loaf standing for a couple of hours if you wish, or overnight if placed in the fridge.

Preheat the oven to 180ºC fan bake. Place the loaf into the centre of the oven and bake for approximately 30 to 40 minutes or until it feels firm and you can easily tip it out of the tin. Place the loaf back into the oven directly on the rack and bake another 30 minutes. It’s ready when you can heat a hollow sound when tapped.

Remove the loaf from the oven and place on a wire rack to cool completely before slicing.

This bread is delicious eaten freshly sliced or toasted, and will keep in a sealed container in the cupboard or fridge for up to 5 days. It’s a great idea to keep a stash of this bread in the freezer, where it will keep for up to 3 months. Be sure to slice before freezing!

 

 Activated Buckwheat Hemp Seed Bread